INSPECTION REPORT Health Protection JCRH-B7KR7C

PREMISES NAME Scallions Bistro		Tel: (604) 294-5228 Fax:
PREMISES ADDRESS 100 - 6450 Roberts St Burnaby, BC V5G 4E1		INSPECTION DATE December 18, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Myung-Moon Learning Inc		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): - Gravy was being re-heated in a hot water bath inside hot holding unit. Temperature of gravy was 57C. Corrective Action(s): - Potentially hazardous food must be reheated rapidly to 74C. Once heated to 74C, transfer to hot holding unit. Do not use hot holding unit to re-heat food. Use microwave or pot on flat top to re-heat food rapidly. Use probe thermometer to verify temperature. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

- General sanitation was satisfactory and has improved since the previous routine inspection. - Liquid soap, paper towel and hot + cold water present at kitchen sink and staff washroom for handwashing. - Coolers were operating at acceptable temperatures: - Single door beverage display cooler 2C - Front display cooler right side 3C; left side not refrigerated, no potentially hazardous foods inside - Prep cooler 3C - Black beverage air unit 2C - Single door cooler (ktichen) 4C - Freezers were <-18C - Chest freezer -25C - Upright freezer -23C - Hot holding of soup, burger patties and meatballs was >60C - Sanitizer solution present and in use with wiping cloths. 200ppm chlorine present in solution. - High temperature dishwasher functional. Final rinse was 71.9C at dish surface. Operator monitors wash and rinse temperature via external display. - No signs of pest activity noted at the time of the inspection. - Operator (Chunghee Park) has completed Foodsafe level 1 refresher course. Certificate is now valid until April 2023 * Reminder to keep floor clear to facilitate cleaning and monitoring for pest activity. Store all items on shelving units. Ensure level of sanitation is maintained and continued attention is given to hard to the edges of the floor and around the equipment.